Gluten Free Brown Rice Flour Pancakes -- Also Dairy Free!

Gluten Free Brown Rice Flour Pancakes are super easy -- requiring no xanthan gum and just a single flour. Also dairy free!

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Today's recipe is a blast from the past! When High School Guy was a mere elementary and middle school guy, he went through a number of years of eating wheat and dairy free before mysteriously outgrowing his food allergies -- so I spent some time experimenting with gluten free, dairy free recipes.

As I was going through some of those old recipes recently, I found this one for Gluten Free Brown Rice Flour Pancakes. These gluten free, dairy free pancakes were always a hit with both boys, making this easy gluten free pancakes recipe a definite keeper.

Brown Rice Flour Pancakes -- originally published in April 2014

Even when not on sale, brown rice flour is one of your cheapest gluten free flours -- making these from-scratch Gluten Free Brown Rice Flour Pancakes a rare affordable gluten free pancake choice. Even better? These tasty gluten free, dairy free pancakes require no Xanthan gum, and this is an easy single flour gluten free pancake recipe!

Gluten Free Brown Rice Flour Pancakes

Ingredients

1 cup brown rice flour, plus more if needed (see note)
1 tablespoon sugar
2 teaspoon gluten free baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
1 cup vanilla soy milk (or other non-dairy milk of choice)
1 egg
1 tablespoon vegetable or canola oil
½ teaspoon vanilla
¼ cup dairy free mini chocolate chips or blueberries

Directions

In large bowl, mix together rice flour, sugar, baking powder, salt, and cinnamon. Add egg, oil, vanilla, and vanilla soy milk and mix until well blended.

Stir in chocolate chips or blueberries. Lightly oil a cast iron skillet with canola or coconut oil.

Heat on medium, adding the batter for your first pancake only when the pan is completely hot.

Cook pancake on one side until bubbles begin to form on the top, then flip and cook until pancake is browned on the other side.

Remove, eat, and enjoy!

Note: See comments -- Many people seem to find that they need to add more rice flour than I used in the original recipe. Add more in gradually until dough is at your desired consistency.

That's a successful pancake

With syrup, with strawberries, any old way they could get them: These pancakes were a definite hit with both boys. As soon as this batch was gone (and it was gone quickly!), they were asking me to make more.

Brown rice flour pancakes are nice and light, just sweet enough, redolent of vanilla with a hint of cinnamon, slightly crispy on the outside, fluffy on the inside... and with no aftertaste like you sometimes get with alternative gluten free flours.

Gluten Free Brown Rice Flour Pancakes, printable recipe

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Gluten Free Brown Rice Flour Pancakes

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These pancakes are nice and light, just sweet enough, redolent of vanilla with a hint of cinnamon, slightly crispy on the outside, fluffy on the inside...

Course Breakfast

Cuisine pancakes

Keyword dairy free, gluten free, pancakes, rice flour

Total Time 25 minutes minutes

Servings 2

Author Rachel Singer

Equipment

cast iron skillet

Ingredients

• 1 cup brown rice flour + more, if needed, see Note
• 1 tablespoon sugar
• 2 teaspoon gluten free baking powder
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 1 cup vanilla soy milk (or other non-dairy milk of choice)
• 1 egg
• 1 tablespoon vegetable or canola oil
• ½ teaspoon vanilla
• ¼ cup dairy free mini chocolate chips or blueberries

Get Recipe Ingredients

Instructions

• In large bowl, mix together rice flour, sugar, baking powder, salt, and cinnamon. Add egg, oil, vanilla, and vanilla soy milk and mix until well blended. Stir in chocolate chips or blueberries.
• Lightly oil a cast iron skillet with canola or coconut oil.
• Heat on medium, adding the batter for your first pancake only when the pan is completely hot.
• Cook pancake on one side until bubbles begin to form on the top, then flip and cook until pancake is browned on the other side.
• Remove, eat, and enjoy!

Notes

See comments -- Many people seem to find that they need to add more rice flour than I used in the original recipe. Add more in gradually until dough is at your desired consistency.

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